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Great Chefs Recipes: Lucana Essence

Basilicata Cuisine: Basket with pecorino di Moliterno and mixed mushrooms of the Pollino, quenelle of ricotta Podolica with rosemary and crisp pancetta of black pig of Lucano, pepper of Senise IGP and Ficotto dressing

Great Chefs Recipes: Lucana Essence. A recipe from the world of haute cuisine of Basilicata: “Basket with pecorino di Moliterno and mixed mushrooms of the Pollino, quenelle of ricotta Podolica with rosemary and crisp pancetta of black pig of Lucano, pepper of Senise IGP and Ficotto dressing“. The creator of the delight is the chef Gianfranco Bruno of the restaurant Palazzo dei poeti (www.palazzodeipoeti.it).
Ingredients for 4 people:For the geometry of pumpkin:

250 g milk

250 g cream

200 g pumpkin

50 g breadcrumbs

180 g eggs

60 g egg yolk

For the basket of mushrooms

50 g Pecorino of Moliterno

60 g cockerel

60 g Natalino mushrooms

50 g fresh porcini mushrooms

50 g wild mushrooms

1 Garlic cloves

extra virgin olive oil

salt

wild thyme

For the recipe

100 g ricotta of Podolica

Rosemary

2 peppers of Senise

2 slices of bacon

1 dl Ficotto

Salt

Preparation:For the geometry of pumpkin
Boil the milk with the cream. With the spoon crush the pumpkin previously dried in an oven at 110 degrees for 2 hours, add to the milk with the bread and the eggs. Season with salt and put on to the cutter for a few seconds. Grease a baking dish and pour the mixture. Bake at 85 ° C for 23 minutes. Cut the rectangles.
For the basket of mushrooms
Fry separately with a clove of garlic the washed mushrooms, season with salt and thyme, then keep warm. Take a flat dish, cover with a small sheet of parchment paper and sprinkle the bottom with the Pecorino di Moliterno. Cook in microwave for 40 seconds at 620 w. Remove and shape it like a small basket.
For the quenelle of Podolica cheese and bacon of Lucano pig
Flavor the ricotta cheese with freshly chopped rosemary. Create a quenelle using two spoons. Take 2 slices of bacon and divide it in half and put them on a plate and pass at 620W microwave for 30 seconds.
For the peppers of Senise
Fry briefly in olive oil the peppers previously seeded. Season with salt and let them slightly cool.
Presentation of the dish:
Regenerate at 60 °C for 3 minutes the geometry of pumpkin, from the left put the basket of cheese with a spoonful of mushrooms, the quenelle of cheese with crispy bacon and a veil of dried cabbage, the pepper. Dress the plate with a few drops of Ficotto (decoction of pink figs) and serve.